Salt-and-Pepper Edamame

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
5 to 6 servings
Level:
Easy

Ingredients
  • 1/4 cup coarse sea salt
  • 1 tablespoon Szechwan peppercorns
  • 1 tablespoon pink peppercorns
  • 1 (1-pound) bag frozen edamame (soybeans in the pod)
Directions
  • Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until the salt turns light tan, about 7 minutes. Transfer salt to a bowl.

  • Toast Szechwan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of waxed paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.

  • Cook edamame in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry.

  • Toss edamame with some peppered salt, to taste, and serve with remainder on the side.

  • Cooks' notes: Peppered salt may be made 1 week ahead and kept in an airtight container at cool room temperature. Edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with peppered salt.


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